Chicken Tikka Pasta (Printable Version)

Tender chicken tikka combined with creamy spiced tomato sauce and penne pasta in a unique fusion of Indian and Italian flavors.

# What You’ll Need:

→ Chicken Tikka

01 - 1 lb 2 oz boneless chicken breast or thigh, cut into bite-sized pieces
02 - ½ cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1½ teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - ½ teaspoon chili powder
11 - ½ teaspoon salt
12 - 2 tablespoons vegetable oil

→ Pasta Sauce

13 - 10.5 oz penne pasta
14 - 1½ tablespoons butter
15 - 1 medium onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tablespoons tomato paste
19 - 1 teaspoon sugar
20 - 1 teaspoon garam masala
21 - ½ teaspoon chili powder
22 - ½ cup heavy cream
23 - ¼ cup whole milk
24 - Salt and pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# Step-by-Step Guide:

01 - In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly to coat. Cover and marinate for at least 30 minutes, preferably overnight for enhanced flavor.
02 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange marinated chicken pieces on a lined baking tray or grill pan. Roast or grill for 10 to 12 minutes until fully cooked through with light charring. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Drain in a colander and set aside.
04 - In a large skillet, melt butter over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for 2 additional minutes until well combined.
07 - Add cooked chicken tikka pieces to the sauce, then add the cooked pasta. Toss thoroughly to coat all ingredients evenly with the sauce.
08 - Transfer to serving dishes and garnish with fresh chopped cilantro. Serve immediately while hot.

# Expert Tips:

01 -
  • It marries the smoky char of tikka with the comfort of creamy pasta in a way that feels both exciting and familiar.
  • The spices bloom in the sauce, giving every bite layers of warmth without overwhelming heat.
  • Leftovers taste even better the next day when the flavors have had time to settle and deepen.
  • It looks impressive enough for guests but forgiving enough for a weeknight scramble.
02 -
  • Marinating the chicken overnight transforms it from good to unforgettable, the yogurt tenderizes and the spices really penetrate.
  • Do not skip the sugar in the tomato sauce, it balances the acidity and keeps the spices from tasting harsh.
  • If your sauce feels too thick after adding the pasta, splash in a bit of reserved pasta water to loosen it up.
  • Letting the chicken char slightly under high heat adds a smoky depth that defines proper tikka flavor.
03 -
  • Toast your garam masala lightly in a dry pan before adding it to the sauce for a deeper, more aromatic flavor.
  • If you want extra smoky flavor, finish the chicken under the broiler for 1 to 2 minutes after roasting.
  • Use kitchen scissors to snip the cilantro directly over the pasta, it is faster and keeps your cutting board clean.
  • Double the chicken tikka and freeze half for a head start on your next batch.
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